Taiwanese herb beef noodle soup with spinach

Taiwanese herb beef noodle soup with spinach! First you trim the beef of most fat. Leave some fat on for tenderness. Put chinese herbs (inset as pictures) with the beef and simmer for thirty minutes or until you think the meat is soaked in herb water long enough. Then as you are simmering the soup, cook the thin dough noodles in a separate pot, and put it aside on the plate. Then with the same boiling water that you cooked the noodles in, dump the spinach in the boiling water for two minutes and then put it on top of the noodles. Pour the rest of the soup on top and season as needed with salt. Hope you love this soup! Oh, and a tip, if you want to get the herbs, just go to a chinese herbalist and show them the list (qi zi or goji berries, yu zhu, bei qi, huai shan, dang shen, dang gui, and red dates) or show them the below pic! They should be able to get you the same herbs.